We needed to make a back up potsticker encase our friend with seafood allergies made it to dinner so I came up with this quick idea. Or rather I came up with the ingredients for it and Zo figure out how much of each needed to make it into the potstickers. I got the idea from one of my favorite snacks, Sundried tomato, basil, green onion and spinach French bread pizza. I thought, "Why wouldn't it work in a potsticker?" What do you know, it works just fine!

Ingredients:

4 oz cream cheese (softened)

1 large green onion (chopped)

1 tbsp sun-dried tomatoes in oil (chopped)

1 tbsp fresh basil (chopped)

1/4 tsp worchestershire sauce

1/4 tsp soy sauce

1/4 tsp fresh crack pepper

1/4 tsp Sriracha

12-13 spinach pot sticker wrappers

1/2 cup vegetable oil

PotstickersCombine all ingredients (except wrappers and oil) in a medium mixing bowl. Mix ingredients by hand until even. Fill each wrapper by placing 1-2 tsp of filling into the center, then fold wrapper in half, moisten edges in water and press edges together until sealed. Repeat until all wrappers are full.

Heat oil in a nonstick skillet over medium high heat. Once heated add potstickers 4- 5 at a time and cook for 1-3 minutes. Flip potstickers and cook for 1-3 more minutes or until potstickers are turning crisp and golden brown. Move cooked potstickers onto a paper towel covered plate to dry as you continue cooking all potstickers.